Leftover Turkey Recipes: 5 Delicious Ways to Make the Most of Your Festive Bird

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By Elizabeth Martyn

Roast turkey is a great family favourite, especially at Thanksgiving and Christmas. But after the feast, comes the question – how to use the leftovers? Here are five ways to make the most of your festive bird.

1. Leftover turkey sandwich recipes
   Use thick slices of turkey breast and add a little of the dark meat for flavour. Use different breads, like ciabatta rolls, baguettes, wholemeal bread, or toasted white bread.
   Add other ingredients, such as:
   • salad leaves like lettuce or spinach
   • sliced avocado
   • cherry tomatoes or thinly sliced beetroot
   • wafer-thin cooked ham
   • crumbled crispy bacon
   • sliced hard-boiled egg
   • soft cheeses, like Brie or Camembert
2. Leftover turkey salad recipes
   Use both white and dark meat. Cube or shred the leftover turkey.
   • Toss with toasted almonds, thin slices of fresh mango and soft salad leaves. Dress with a light vinaigrette.
   • Mix with cubed avocado, slivered yellow and red pepper, sweetcorn and halved cherry tomatoes. Dress with olive oil, whisked with lime juice and chilli.
   • Stir shredded turkey breast meat through cooled cooked thin rice noodles. Add shredded lettuce, matchstick slices of carrot and cucumber, and dress with a well-blended mixture of 2 parts light soy sauce to 1 part sweet chilli sauce.
3. Leftover turkey soup recipes
   • Add diced turkey to a basic vegetable soup recipe. Try it with celery and apple, in a chowder with sweetcorn, or as part of a spicy oriental soup, with noodles and shredded leaves.
   • Liven up turkey soup with herbs and spices. Try thyme and oregano, ground coriander, smoked paprika.
4. Leftover turkey and pasta recipes
   • Mix diced turkey into tomato and sweet pepper sauce and serve with rice or pasta.
   • Stir pesto through chopped leftover turkey for an instant pasta sauce.
5. Leftover turkey curry recipes
   • Turkey makes a great curry. Soften a chopped onion, add cubed turkey and curry paste. Cook for a few minutes, add stock. Stir well, simmer until turkey is heated throught. Serve with rice and naan bread.
   • Cook as above, but try red or green Thai curry paste, and use liquid made with creamed coconut grated into boiling water, or use canned coconut milk.If you have more leftover turkey than you can use straight away, carve off slices on the same day that the turkey was cooked, interleave with cling wrap, overwrap with foil, pack in airtight plastic bags, and freeze. Keeps well in the freezer for 2-3 months.

Elizabeth Martyn is webmaster at http://healthy-eating-made-easy.com, where she provides information, tips and recipes on using seasonal, fresh ingredients to feed the family healthily and without hassle.

Visit the site for more leftover turkey recipes and ideas for great family meals.

This article may be published electronically or in print in its entirety as long as the author by-lines in the resource box are included and urls kept live.

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My Famous and Easy to Make Sweet Potato Pie

By Lorna Darden

The smell of a hot fresh sweet potato pie on Thanksgiving is one of the best smells in the world. I’ve always looked forward to homemade pies on the holidays. It’s my favorite dessert besides banana pudding. If this is your favorite pie and you don’t know how to make it. This recipe is the easiest to follow. If you just want to impress someone with some homemade cooking my recipe will win the award. The ingredients are very simple and inexpensive. Hope you enjoy and are looking out for more of my recipes. With this recipe you can make three sweet potato pies. You will need:

• Five large sweet potatoes
• 1 cup of flour
• 2 cups of sugar
• 3 eggs (large)
• TBSP of cinnamon and nutmeg
• 1 stick and a tbsp of butter
• TSP of salt
• Three original pie crusts.
• Large bowl

First rinse potatoes with warm water. Get a large pot and boil water, put the potatoes in the boiling water and let boil for about at hour and a half. Until tender. While the potatoes are cooking turn the oven on 300. Sit the butter out on counter to soften. Once potatoes are done, let them cool off.

Peel all the skin off of the potatoes. Put them in a bowl and smash them with a potato smasher whisk or whatever you have. Try to get it creamy like mash potatoes. Add your butter, eggs, nutmeg, salt, cinnamon and a cup of sugar. Add in a half of cup of flour and stir. Then add the rest of the flour, mix well. Taste and see if it’s tasting like that good old sweet potato pie. If you need more sugar add it. Adjust to your taste; add a little more of each to get that taste you want if needed.

I don’t believe in measuring, I’m good when it comes to putting in the right amount of ingredients. It runs in my family. We all are great cooks and soul food is our specialty. All you need when it comes to making home cook meals is the right amount of love and soul that’s the secret to great cooking. Now, that the entire pie filling is ready you are ready to fill in your pie crusts. Pour filling into to the pie crusts. Do not over fill, leave enough room inside the crust so that the pie will rise and not drip out of the pan inside the oven. Tip: You can spray a little butter flavor cooking spray into the crust to give it that butter tasting flavor.

Put the pies into the oven and let cook for an hour. When done the top of the pie should be a nice brown color. Let cool for a half an hour or serve fresh out of the oven. That’s how you make sweet potato pie. Hope you enjoy and it’s um, um, so good. Remember eat in moderation.

For More Thanksgiving Recipes

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My Thanksgiving Turkey

By Dorrie Ruplinger

The Thanksgiving turkey – why is it the cause of stress for so many people? I know I am not the only person who has viewed that turkey as my enemy on Thanksgiving because Butterball turkey has a hotline that receives thousands of calls each year from people with various turkey questions. The hotline typically starts operation by mid-November and runs until Christmas. The hotline is even available on Thanksgiving Day.

I have been making turkey for Thanksgiving for over 20 years and last year I finally got some tips that gave me a moist flavorful turkey that everyone at my Thanksgiving dinner actually had second and third helpings!

Over the years it seemed like I had tried just about every method of trying to cook the turkey. When I was first married I tried the traditional pan roasting method. But I forgot to buy my turkey until the day before Thanksgiving. And I bought a big one because I wanted to be sure to have enough turkey for everyone. Because I waited too long to buy my turkey and because I bought such a big one it wasn’t thawed by the time I needed to cook it, but I tried cooking it anyway. I ended up with a dry turkey overcooked on the outside and barely done in the middle. Oh, and I had lots and lots of leftover turkey because nobody liked it.

The following year I was busy with a baby and again forgot to buy my turkey in time to get it thoroughly thawed so I was up most of the night before Thanksgiving running cold water over my turkey to get it thawed. The turkey ended up turning out okay but I was so tired and crabby by the time I served dinner that I didn’t care whether or not the turkey was done.

Then a few years ago I got the bright idea to deep fry my turkey. Several people recommended it to me. They said a deep-fried turkey was delicious. I thought, “Deep-fried food is delicious. My turkey problems are solved!” So I bought a turkey fryer and two big containers of peanut oil for frying that turkey. But I didn’t buy any marinade to inject into the turkey against advice from lots of people.

My husband was in charge of deep frying the turkey in the garage while I was finishing up the side dishes in the kitchen. The directions said it would only take 30 minutes to deep-fry the turkey. Because we wanted the turkey to be nice and hot for dinner, my husband didn’t start cooking it until about 40 minutes before dinner. That seemed about right to us. I don’t know exactly what happened but that darn turkey took a whole lot longer than 30 minutes to cook. Instead of having turkey as our main course, we had it as a very late dessert! We thought that was okay though because the turkey looked deliciously brown and crispy when it came out of the fryer. But because we hadn’t seasoned it at all, it was pretty blah and bland. We learned the hard way that when everyone we ask recommends injecting a turkey with a marinade for flavor before cooking it, that it is probably a good idea. That year my Thanksgiving turkey cost me well over $150 when I calculated in the cost of the fryer, the oil, and the turkey. For that amount of money I could have ordered our entire Thanksgiving dinner from a local restaurant.

The next year I was listening to a local radio station one morning in early November when the female morning show host started talking about how she made her Thanksgiving turkey. She said the recipe was a little involved but that it made a delicious turkey. I was ready to give it a try. I downloaded and printed the recipe, all three pages of it. Making that turkey was like taking care of a baby for nearly two days. It had to be seasoned and put in brine; patted dry; seasoned again; then put in another brine to soak. Then I finally got to cook it. I was so proud of that turkey. I thought it was going to be the best tasting turkey ever since it was the most work I ever put in making a turkey. But that didn’t happen. Nobody liked the flavor of the turkey so I again had lots of leftovers that nobody wanted to eat.

At that point I decided I wasn’t meant to cook a turkey. A turkey and I just didn’t get along. So for two years I didn’t make turkey. But for some reason my family thought it wasn’t Thanksgiving without turkey. I wasn’t sure why they missed it. It never tasted good. Then I realized what it was. The Thanksgiving turkey was a yearly joke at our house and when I didn’t make one there was nothing to complain about. The turkey jokes couldn’t be made.

So last year I tried yet again. But I talked to my son who was taking a culinary arts course at the time for tips. He assured me he could help me make a better turkey. And he did. Our turkey last year was great. And making it wasn’t complicated. It was so tasty and so easy to make that I make turkey every couple of months.

THANKSGIVING TURKEY SIMPLIFIED

Ingredients:

One 5-6 pound turkey breast, thawed and patted dry

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

10-12 sprigs fresh thyme (or 1 package from your grocer’s produce case)

1 cup water

Place turkey in a roaster. I use a Nesco roaster, but you can also bake it in the oven. Pour the water in the bottom of the pan. Sprinkle the turkey with the salt, pepper and garlic powder. Place the thyme springs on top of and around the turkey. Cover and bake according to the directions on the turkey package.

If baking the turkey in the oven, remove the cover during the last 30 minutes of cooking to brown and crisp the skin.

After taking the turkey out of the roaster or oven remove the thyme springs from the turkey and discard them. Let the turkey stand for 10-15 minutes before slicing and serving.

Dorrie Ruplinger is the publisher of http://www.thanksgivinginfozone.com which provides information and resources about Thanksgiving.

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Thanksgiving on a Calorie Budget

By Tory Klementsen

Just because Thanksgiving is, traditionally, a feast doesn’t mean it has to be a high calorie feast. It’s actually a meal that is relatively easy to make into a tasty, healthy feast.

Turkey is extremely low in fat, particularly the white meat of the breast at just 30 calories per ounce (without skin), it’s a high protein, lowfat bargain. Remember that a 4 ounce serving (120 calories) is about the size and thickness of a deck of cards.

Mashed potatoes can be made with fat free chicken broth instead of milk or, heaven forbid, cream. I make mine with broth, lots of garlic, parsely, and after they’re mashed, while still hot, I like to take 2-3 (serving 4) wedges of Laughing Cow Cheese and mix it in…not well, so that there are “stripes” of cheese flavor.

Cranberry sauce can be made fresh with lemon and orange zest, sweetener (to replace the sugar), and cinnamon. Get fresh berries and heat in a pan to let them release their juice. Add the juice of the orange and lemon, zest in some zest, then sweeten to taste. Of course some of us wouldn’t call it Thanksgiving if we didn’t hear the telltale sound of the *shlonk* from the jellied cranberry sauce sliding out of the can, so remember that 1/4 cup of cranberry sauce is 110 calories.

Add a big salad, and roast up some fresh in season vegetables..sprinkle (or provide) fresh sea salt and ground pepper and who needs butter and sauces?

For bread I love Great Harvest Bread. I’ll choose something that just speaks to me, made fresh, and picked up Wednesday afternoon. Sorry, I just can’t do “diet bread” on Thanksgiving.

Lately I’ve been enjoying REAL pumpkin pie. I make a low-fat, low sugar version that isn’t quite as good as the real thing, but comes to 135 calories per slice and is a great substitute with some Cool Whip Free.

If you’re not in control of Thanksgiving meal, you can still make it work without completely derailing your hard work. One thing I’ll do is take the “mystic” out of the meal. I host my own Thanksgiving dinner the weekend before and invite friends. That way I can control what I cook, make the turkey EXACTLY how I want it, and when the real day comes, I haven’t been jonesing for turkey all month. The meal then becomes more about who I am with than what I am eating.

Other things I’ll do:

Often the local YMCA hosts a workout. Bring a bag of food and work out for free. Roy and I will run down the Y (one mile), work out in their step class or other cardio class, then run home. That’s a good 500-700 calories burned! Maybe this year, if they aren’t doing it, I’ll host my own fun run!

• Pre-journal everything I know I’ll eat. I know I’m going to have turkey, potatoes, and salad. I’ll journal that and the cranberries, plus anything else I bring. Going in with a plan lets me stick to my target.
• Bring a dessert…that’s where the calorie creep happens! I bring my pumpkin pie, or I make a pumpkin cake. I know the calories for both of those items, so I’m prepared!
• Enjoy the cut veggies beforehand. Often I’ll volunteer to bring this too so I can make the dressing myself and control the ingredients.
• Focus on fun and the family, not on the food. The holiday is about what you’re thankful for not what you put in your belly! ENJOY the food for what it is, a reason to get together with people you don’t see very often.

Have a blessed Thanksgiving

Favorite Thanksgiving Recipes

Tory’s Pumpkin Pie

1 Keebler graham cracker crust
1-1.5 cups cooked pumpkin (micro a full sugar pumpkin for 15 min then let cool)
1 tbs pumpkin pie spice
1 pkg fat free, sugar free vanilla pudding
1 cup water
2 egg whites

Mix together spices and pudding. I prefer cook and serve, but suddenly can’t find cook and serve at the store. Add water and mix out the lumps. I then throw the entire thing into my 44 year old Vitamix (except the pie crust, obviously) and mix well so there are no pump-lumps (pumps? plumps?). Pour into shell, bake at 350 for 20 minutes. Perfection! I might need less water, though. It depends on how liquidy the pumpkin is.

Pumpkin Spice Cake

* 1 box Angel Food Cake Mix

* 1 can pumpkin (or the pumpkin from one small sugar pumpkin)

* 1 Tbs pumpkin pie spice

* Cool Whip Free

Pre-heat oven according to directions on the angel food cake box. Fold pumpkin into the angel food cake. Bake Prepare bundt cake pan with Pam and flour. Pour into pan and bake according to box.

This comes out kind of like a sponge cake and is SO moist. No one will ever know how easy it is! Top with Cool Whip Free for a dessert that comes to approximately 140 calories for 1/8 of the cake.

Cranberry Relish

* 12 oz cranberries (fresh)

* 1 medium orange

* 1 small lemon

* 2 small apples, cored, peeld and chopped

* 1 tsp ground cinnamon

* 1/2 tsp ground allspice

* 1 cup water

* Sweetener to taste

Zest orange and lemon and add zest to cranberries. Peel the oranges and chop. Juice the lemon into the berries. Add the apples and oranges to the berries, along with the spices. Heat berries, mashing slightly to release the juice. Add water as needed. Add sweetener to taste.

Tory Klementsen is a formerly “flabulous”, currently fabulous Certified Personal Fitness Professional who has “been there and done that”. She has lost and maintained a loss of over 100 pounds since 2002. Her focus is on helping others find their inner-athlete and reaching their goals through true, lasting lifestyle changes in fitness and nutrition. Tory coaches clients both in person and through her personal training website at http://www.journeyfitnessonline.com She gets what it takes to make a decision to change and see that decision through to the end, and she’s ready to help YOU reach your goal and get lasting results.

Are you ready to take your first step on a journey that will change your life? Come and see Tory at http://www.journeyfitnessonline.com

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Thanksgiving Dinner - Take the Stress Out of Planning Thanksgiving Dinner and Enjoy Yourself

By Nerida Murray

Here’s a week-by-week, and day-by-day countdown of things you can do in the lead up to Thanksgiving. You may not need to do all of them, or you may have extra you need to add in! If you can do a little every week or day, you’ll have very little to do on the day and can really enjoy yourself.

Two Weeks To Go:

• Invite your guests and confirm final numbers this week so you know how many you are catering for.
• Ask each guest to contribute something - Remember, Thanksgiving is traditionally a time to enjoy a shared feast, so it’s fine to ask guests to contribute something. Just make sure you know what they are bringing so no-one doubles up and you find you have 4 pumpkin pies and no thanksgiving side dishes.
• Hire any catering supplies such as tables, chairs, glassware, cutlery, dinnerware, and serving platters you need.
• Order your turkey.
• Take half an hour to go through your menu. Make your life easier by choosing some recipes that can be made ahead, some to be served cold, and some that can be cooked at the same time as your turkey.
• Make sure your turkey will fit in your oven. Also, If you have to take out most of the shelves to fit an enormous bird in, then you’ll have to organize to have your side dishes precooked, or able to be cooked while the turkey rests.
• Shop for non-perishable goods now, like flour, sugar, frozen cranberries, alcohol and soft drink.

One Week To Go:

• Give the house a thorough clean now so that all it needs closer to the day is a bit of a spruce up.
• Wash the tablecloths and napkins, and the dinner setting and glasses you want to use.
• Check the roasting dish for the turkey and make sure it’s in good condition and large enough for the job.
• Shop for all the pumpkins, squash, potatoes, etc to get them out of the way.
• Stock up on cream now. Remember last year when you couldn’t get what you wanted? Don’t miss out this year. Buy it early. It’ll keep in the fridge for a couple of weeks (check the date on the container).
• Cook any bread rolls or dishes that can be prepared ahead and frozen.

Monday:

• If your turkey is frozen, take it out of the freezer this morning and put it in your fridge to thaw. It’s really important to thaw your turkey carefully and thoroughly.
• Continue to cook any dishes that can be prepared ahead and frozen.

Tuesday:

• If possible, set the dining table today. Cover the whole thing with a sheet and forget about it.
• Now you can make dishes to keep fresh in the fridge until Thursday. Anything that just needs warming up or will cook quickly once the turkey is out of the oven is ideal.For example:
  

  Cranberry sauce or relish

  Turkey stuffing or dressing

  Pies or pie crusts

  Soups

  Casseroles

  Bread and pastry

• Put the wine, beer and soft drink in the fridge to chill.

Wednesday:

• Do a final shop and buy the fresh ingredients you need, like salad leaves and herbs. Don’t forget to buy extra plastic wrap, aluminum foil, toilet paper, and paracetamol. They’re always good to have on hand.
• Today is a good day to bake any pies and side dishes you have left to do.
• If you ordered a fresh turkey, pick it up today and put it straight into your refrigerator.
• Pick up or take delivery of any hired catering goods today.
• Write up a quick list of your dishes for tomorrow so you can work out what has to go into the oven and when. If you are worried about fitting it all in, remember that your BBQ (if it has a hood) can be used to bake the turkey or to bake and reheat your other dishes.
• Give the house a quick spruce up.

What To Do On Thanksgiving Day:

• Preheat the oven as soon as you get up.
• Stuff the turkey and get it into the oven according to your recipes instructions.
• Get any dishes into the oven that need to cook with the turkey.
• Prepare any dishes that had to wait until the last minute and any vegetables that will cook alongside the turkey later - they can be covered and put into the refrigerator until needed.
• Take the dust sheet off the dining table and add any finishing touches you like.
• Take desserts or any other dishes that need to be served at room temperature out of the refrigerator.
• Remember to delegate as much as you can. People are happy to help so let them!
• Once the turkey is roasted, cover it in a foil tent and leave it to rest while any remaining dishes are baked or warmed.
• Make the gravy.
• Are there any dessert pies that can be baked or warmed while you have the main courses? Put them in the oven now.

Enjoy yourself. Happy Thanksgiving!

© Nerida Murray is the editor of http://www.better-living-ideas.com the site that is all about home life:- kids, teens, pets and healthy meals. Visit now to find everything from what to cook for dinner, to how to approach child discipline, how to talk to your teenager, or to choose unusual pet names and more!

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Have a Heart Healthy Thanksgiving!

By Kim Thornton

It’s time for Thanksgiving - a time when families and friends get together to enjoy a bountiful feast. Holidays can be wonderful, but they can bring added stress and excesses.

So here are some tips from the folks at smart-heart-living.com to help you have a heart healthy Thanksgiving.

Reduce Your Stress

Hosting the Thanksgiving dinner, visiting with family and friends, and having house guests can lead to upsets if you have unrealistic expectations of yourself or others. Go with the flow and keep things in perspective. So what if a cup gets spilled, the dog barfs, the cousins natter, or the pie crust is burned. Sure it may not be perfect, but in the big scheme of things does it really matter?

Manage your expectations. As David Posen says in his book The Little Book of Stress Relief, “the quest for perfection is guaranteed to end in frustration and disillusionment, because nothing will measure up.”

Not every meal has to be elaborate and the house doesn’t have to be show home spotless.

And everyone can pitch in with the clean up. One woman remembers, “after a holiday feast all the grown kids in our family used to head for the kitchen and there we’d do the clean up while visiting and catching up. I have such fond memories of those times.”

Whether you are hosting guests and making the feast, or you are traveling to be with others, make sure you plan time for yourself to relax.

A Thanksgiving dinner can be heart healthy!

Turkey, the traditional mainstay of the harvest feast, is a concentrated source of protein, a good source of Vitamin B6 and niacin. And, it’s recognized as a heart healthy food by many experts including George Mateljan, author of The World’s Healthiest Foods. Turkey is also a concentrated source of sleep-promoting tryptophan, which is why a nap after Thanksgiving dinner is often so appealing.

Consider getting an organically raised turkey, and roast it in the oven or barbecue. DON’T deep fry it in fat.

Winter squashes (Butternut, Acorn, Hubbard, Turban, Kabocha, and Spaghetti squash), also standard fare on the Thanksgiving table, are a concentrated source of alpha-linolenic acid, an omega 3 essential fatty acid that is very good for heart health. It’s also an excellent source of Vitamin A.

Steam your squash and add flavor with fresh rosemary, honey and nutmeg, toasted sunflower or pumpkin seeds, or sage and thyme.

Pumpkin pie?

Pumpkins are another winter squash. It is traditional across North America to serve pumpkin pie after Thanksgiving dinner. Probably the best way of eating pumpkin is not in a pie but then again, Thanksgiving only comes around once a year! But make or buy a homemade pie with fresh (not canned) ingredients. And go lightly on the whipped cream!

See www.smart-heart-living.com for recipes for Thanksgiving dinner.

Get Some Exercise

How about a walk or cycle while the turkey roasts? What better time to get outside than in autumn when the leaves are colorful, the air is crisp, and when you return home, the house will welcome you with rich aromas!

Exercise is known to reduce stress levels, increase your energy, and improve sleep and
digestion. After a plentiful Thanksgiving dinner it will help burn off any additional calories you’ve consumed. Get the whole gang out for a 30 minute walk. Make it part of your Thanksgiving ritual.

What if it’s raining? A walk on a rainy day can be a wonderful experience. Can you remember how much you enjoyed going out in the rain with an umbrella when you were a child? Don’t let the weather stop you. Dress accordingly and you’ll be surprised at how enjoyable it can be.

Count your blessings

Strong positive emotions induce physical and emotional responses that are thought by many to have significant health benefits.

At your Thanksgiving dinner, take the opportunity to go around the table and have each person share what they are thankful for. Everyone can participate. One family says, “We’ve done this now for several years. It can become extremely emotional - but that makes it more meaningful. We’ve often had at least one person at the table choke up when they share what they are thankful for in their lives. And the little ones enjoy it too. When our granddaughters were only three they understood the concept and they talked about how grateful they were for their Mommy and Daddy and the things in their lives that were important to them. Of course there’s always lots of humor and laughter too! It’s a family tradition we hold close to our hearts.”

Whether your Thanksgiving dinner is for two or for 20, you can still count your blessings.

Have a hug, give a hug

Hugs are good for your heart. Human contact through hugs lowers blood pressure and reduces stress, which cuts the risk of heart disease. On Thanksgiving, hug your friends, your family, and your guests. Not only will it feel good, but it’s healthy for everyone!

Whether you’re living with heart disease or simply want to live a heart healthy life, http://www.Smart-Heart-Living.com provides the information and resources you need including sections on exercise, diet, risk factors, lifestyle choices, common concerns, symptoms and much, much more.
Kim Thornton is the co-creator and webmaster of this website.

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